Giselle Bali

Giselle opened in Canggu in October 2025 under chef Antoine Darquin and sommelier Théo Lavergne, the pair behind Bisou Bangkok, together with Jules Pierrefitte, who founded Pastel Bangkok. The look nods to the 1960s Riviera: beige walls, rattan, terracotta, an open courtyard and a bar upstairs.

Seafood leads, from madai sashimi with yuzukosho vinaigrette and Fine de Claire oysters with aguachile to a crab roll in beurre blanc. Seabass baked in a flambéed salt crust needs 40 minutes. Truffle tortellini with Comté and Paris ham covers the pasta side, and Club 55 takes over on Friday and Saturday nights.